November 2011
Blog

November 2011 posts

Final Issue - Swedish and SEIU Reach Agreement

After productive and collaborative work with mediator Larry Fox, Swedish and SEIU reached agreement on a four (4) year labor contract. The agreement includes modest wage increases, a healthcare plan redesign, and employee health premium adjustments.

The agreement was overwhelmingly ratified by the union’s membership last night. “This has been a true team effort,” explained Swedish CEO Dr. Rod Hochman. “Both sides made compromises to come an agreement that we could all adopt. That spirit of cooperation is critical now more than ever and we are pleased to see all the hard work in mediation pay off.”

The Health Plan part of the agreement is important as Swedish has experienced 9 – 12 percent increases per year in healthcare costs. Future increase in our healthcare costs will automatically be shared between Swedish and employees through plan design changes. The new contract also allows us to manage costs with premium share for dependents on par with local competitors. In addition, there is now an employee-only premium share, which can be reduced if employees participate in a new wellness program. The new health plan will become effective on April 1, 2012 and will be introduced in the first quarter of next year. More information on the new health plan, which will include another Open Enrollment, will be provided beginning in early 2012.

Wages and Premiums includes a lump sum payment for the first year, with modest wage increases over the remainder of the contract but no changes to any premiums over the next 4 years. This will significantly help Swedish manage costs in the future and will realign us to be more competitive with the local labor market, while still providing employees a map for pay increases in an uncertain economic climate.

Pension was agreed upon as part of the entire package of benefits. Swedish and SEIU developed a compromise that allows for SEIU members who wish to remain in the defined-benefit plan that ability with a “pay to stay” component. While we recognize there are other employees not covered by the SEIU contract who were not given this option, this was the best choice because the financial concerns regarding the pension are addressed while balancing the restrictions about the defined benefit plan that were negotiated as part of the 2005 SEIU contract. Additional information regarding the defined benefit pension plan will be communicated to remaining active participants beginning in early 2012.

Other significant non-economic tentative agreements reached include:

  • Improved flexibility for moving employees where and when they are needed most
  • Consolidation of many existing labor management committees into one committee for all bargaining units
  • Improvements and standardization of contract language addressing: job posting, employment practices, restructures, preceptor, grievance procedure, acquisitions and floating in all three agreements
  • Ability for employees to transition employment between Swedish Edmonds and Swedish Medical Center and preserve their hire dates and seniority

More detailed information on the contract will be made available in training sessions that will inform managers of the changes to the contract.

Swedish Edmonds also ratified their RN and Pro/Tech agreements yesterday.

Quinoa Banana Muffins Recipe

A hearty, warming and stabilizing breakfast or portable snack that will leave your stomach pleased and your body energized.

Ingredients:

  • ½ cup quinoa flour
  • ½ cup quinoa flakes
  • 2 tbsp almond meal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground cloves
  • 1 tsp lemon zest
  • 2 tbsp light coconut milk
  • 2 tbsp honey
  • 2 eggs
  • 2 very ripe bananas

Directions:

  1. Preheat oven to 400F.
  2. Mix dry ingredients in large bowl.
  3. In separate bowl, mix together zest, coconut milk, honey, eggs and bananas.
  4. Once thoroughly mixed, add to dry ingredients. Combine completely.
  5. Pour into greased muffin tins, filling halfway to make a dozen or completely for about ½ dozen large muffins.
  6. Bake 15 minutes.
  7. Remove from oven when tops are just hinting of brown. Chill on wire racks.
  8. Eat immediately within the next several days (trust me, you will). Store in the refrigerator up to one week, or freeze for up to 2-3 months.

Preparation Time: 25 minutes total
Yield: 6 large or 12 small muffins.

Original Recipe by Tarynne L Mingione, 2011

Ginger Seared Salmon Recipe

Ingredients:

  • 8oz salmon
  • 1 tablespoon olive oil
  • 2 tsp freshly ground pepper
  • ¼ cup tamari
  • 3 tablespoons grated ginger
  • 1 tablespoon brown sugar
  • 2 scallions, finely chopped
  • ½ tsp cinnamon
  • ¼ tsp cayenne

Directions:

  1. Preheat oven to 400F.
  2. Rub salmon with olive oil and sprinkle with pepper.
  3. Combine tamari, ginger, sugar, scallions and spices. Drizzle ½ of total mixture over salmon.
  4. Heat cast iron over medium-high heat, about 3 minutes.
  5. Place salmon (skin side up) in skillet for 3 minutes.
  6. Flip and carefully transfer cast iron into preheated oven.
  7. Cook 10-15 minutes or when internal temperature reaches 145F, flesh is opaque and separates easily.
  8. Drizzle remaining sauce over salmon and serve immediately.

Preparation Time: 35 minutes total
Yield: 1, 8oz filet.

Original Recipe by Tarynne L Mingione, 2011.

Warm Wild Rice Harvest Salad Recipe

Ingredients:

  • 2 cups wild rice, rinsed and drained
  • 4 cups chicken or vegetable broth
  • 1 tablespoon organic olive oil
  • 1 yellow sweet onion, chopped
  • 2 teaspoons coriander
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 8 baby Satsuma oranges, segments
  • 1 apple diced, placed in bowl of lemon juice
  • 1 large bunch spinach, washed and cut into strips
  • ½ cup chopped parsley
  • 1 cup dried cranberries
  • ½ tablespoon orange zest
  • 1 cup pecans, toasted (10-12 minutes in 350F oven)
  • Salt and pepper to taste

Directions:

  1. Place rice in pot with broth. Bring to a boil, reduce to simmer for 45 minutes.
  2. In the meantime, wash and prepare other ingredients.
  3. Heat onions in sauté pan over medium heat, add onions and sauté until onions translucent. Add coriander and peppers. Remove from heat.
  4. Once rice is done, remove from heat, remove lid and let cool.
  5. Combine oranges, apples (with lemon juice), parsley, cranberries and orange zest.
  6. Add pepper and onion mix and rice and mix gently and completely.
  7. Garnish with pecans.

Preparation Time: 65 minutes total
Yield: 6, one cup servings.

Original Recipe by Tarynne L Mingione, 2010

Banana Ice Cream Recipe

Ingredients:

  • 2 very ripe bananas

Optional:

  • cocoa powder
  • carob powder
  • honey
  • peanut butter
  • mint wafer

Directions:

  1. Peel bananas and cut into small chunks (1”).
  2. Put on a plate and freeze for 1-2 hours.
  3. Remove from freezer and put directly into blender, with any optional ingredients and process until smooth.
  4. Enjoy immediately.


Preparation Time: 2 hours total, 5 minutes prep
Yield: 2, 1 cup servings.

Original Recipe by Tarynne L Mingione, 2011.

Avocado Chocolate Pudding Recipe

Ingredients:

  • 1 ripe avocado
  • 2 tablespoons dark cocoa powder
  • 1/2 cup light coconut milk
  • 1 tsp vanilla
  • 2 tbsp honey

Directions: Put all ingredients in a blender and process until smooth. Enjoy immediately.

Preparation Time: 5 minutes total
Yield: 2, ½ cup servings.

Cashew Cream Sauce Recipe

Ingredients:

  • 1/2 cup roasted cashews or almonds, ground in food processor or blender
  • 2 tablespoons maple syrup
  • 1 tsp vanilla
  • pinch of cinnamon

Directions:

  1. Combine all ingredients in blender and process until smooth.
  2. Add water to achieve desired consistency.

Preparation Time: 5 minutes total
Yield: 2, ¼ cup servings.

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